Roasted Leek and En­dive With Citrus Dress­ing

Canadian Living - Holiday Entertaining - - Holiday feasts -

Hands-on time: 40 min­utes

To­tal time: 40 min­utes

Makes: 12 to 16 serv­ings

A touch of honey and orange juice mel­lows the sharp­ness of the en­dive. If you can’t fit all the veg­gies on a sin­gle bak­ing sheet, spread them out be­tween two so ev­ery­thing has room to roast. To speed up prep time, halve and wash the leeks in ad­vance.

Roasted Leek and En­dive:

8 leeks (white and light green parts only), trimmed and halved length­wise heads Bel­gian en­dive, halved length­wise olive oil salt pep­per Citrus Dress­ing:

2 tbsp chopped fresh pars­ley

2 tbsp olive oil

2 tsp grated orange zest

1 tbsp orange juice

1 tbsp le­mon juice

2 tsp liq­uid honey

1 clove gar­lic, grated

¼ tsp each salt and pep­per

Roasted Leek and En­dive: In large bowl, toss to­gether leeks, en­dives, oil, salt and pep­per. Ar­range in sin­gle layer on foillined rimmed bak­ing sheet. Roast in 425°F oven, turn­ing once, un­til ten­der and lightly golden, about 25 min­utes. Let cool for 5 min­utes.

Citrus Dress­ing: Mean­while, in large bowl, whisk to­gether pars­ley, oil, orange zest, orange juice, le­mon juice, honey, gar­lic, salt and pep­per. Add leek mix­ture; toss to coat. per each of 16 serv­ings: about 55 cal, 1 g pro,

4 g to­tal fat (1 g sat. fat), 6 g carb (1 g di­etary fi­bre, 2 g sugar), 0 mg chol, 43 mg sodium, 94 mg potas­sium. % RDI : 2% cal­cium, 6% iron, 1% vit A, 8% vit C, 9% fo­late.

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